Fasolada (Greek Bean Soup)

Fasolada is a warming Greek soup made of white beans, onions, carrots, celery and olive oil. Compared to other soups, it is rich in olive oil, which is responsible for much of the flavour.

Preparation Time:10 minsCooking Time:60 minsYield:6 servings

In this recipe, I've used haricot beans as the white bean, which I believe is authentic, but sometimes cannellini beans or butter beans (lima beans) are used. Traditionally this is made with dried beans, but that is extra preparation and hassle, so I've used canned beans.

Ingredients

100mL
olive oil
(~91.3g)

4 sticks
celery
(~240g)

2
carrots
(~290g)

2
yellow onion
(~350g)

2 cloves
garlic
(~12g)

1 pinch
ground black pepper
(~0.25g)

4g
paprika

4tbsp
tomato purée (double concentrated)
(~60g)

600mL
water
(~600g)

4 cans
haricot beans, canned, drained
(~940g)

5g
salt

4g
fresh parsley

1tsp
lemon juice
(~5.2g)

Method

Finely chop the celery, carrots and onion.

Fry in the olive oil for 5 to 10 minutes (until softened).

Mince the garlic, add to the pan and fry for another minute.

Add the black pepper, paprika, tomato purée, water and haricot beans.

Bring to the boil and then simmer for 40 minutes.

Add the salt, chopped parsley and lemon juice, stir in and simmer for another 10 minutes.